ZAKIYA COURTNEY​Motivated by scientific evidence connecting the link between diet and health, more and more conscious foodies are eating green by turning to vegetable-based meal choices at home and when dining out. Veg News reports that in response to this mushrooming trend, 51 percent of chefs have added plant-based, dairy-free, gluten-free menu selections.

​Zakiya Courtney — mother of a blended/extended family of 15; grandmother of 50; great-grandmother to 16, and wife

— she has mastered the art of preparing what she calls ‘vegan soul’ foods. With over 47 years of experience in producing meals for her large family, Zakiya Courtney had to learn how to make delicious vegetarian/vegan foods for her children when the family decided to change their diet 28 years ago. She says, “I can veganize anything.”

After winning several cook-offs for her greens and demonstrations at local food, markets calls for her super tasty vegan foods grew. Mounting requests inspired the creation of her catering business Vegan Soul. She says, “Nine-layer salads, biscuits, southern-style greens, and peanut stew, all made from scratch are popular requests.” Zakiya proudly explains that “two of my sons are also vegan chefs, and a daughter in law is a pastry chef.

Zakiya’s culinary skills also earned her a spot as the featured chef for ‘Vegan Soul Fridays’ at Tricklebee Café on West North Avenue in Milwaukee. Additionally, her expertise, along with that of six other chefs, was awarded the honor of preparing a community dinner for Michael W. Twitty — famed author of The Cooking Gene and blog Afroculinaria.

She was also a participant in a VIP Popup for the 2019 Farm Aid Concert at Alpine Valley Music Theatre in East Troy, Wisconsin. Hosted by music superstars Willie Nelson, Neil Young, John Mellencamp and Dave Matthews, 37,000 artists, farmers, food vendors, and fans attended. ​An educator by profession, Zakiya’s heart is rooted in cultural community activism. But have no doubt, preparing healthy, delicious vegan foods is her passion.

Maintain a Healthy Eating Lifestyle—Eat more fruits and vegetables. Make whole grains half of the grains you eat. Switch to fat-free or low-fat (1%) milk. Choose a variety of vegetable-based or lean protein foods. Always read the Nutrition Facts labels to choose lower sodium versions of foods. Drink water instead of sugary drinks. Reduce fats, salt, and sugar in your diet. Use smaller plates to control portion size. ​Sources: U.S. Department of Human Services: www.hhs.govCenters for Disease Control and Prevention www.cdc.gov